I am excited about this recipe because not only is it super delicious, but this recipe aligns with a major part of my nutrition beliefs: moderation.
The deal is– I used to be really into restrictions, 30-day food challenges, and avoiding certain foods like the plague. Sure, I may have lost a lot of weight (mostly lean mass, which is not the stuff you wanna lose, anyway) but it left me in an even unhealthier place mentally. I used to do “really well” for weeks at a time, using up all my mental energy on food willpower (I have an awful sweet tooth) just to throw in the towel and completely binge on 10x more than what I would have eaten if I just learned to moderate myself with all foods.
I’ve said it before and I’ll say it again– sometimes following a strict diet plan and having someone tell you to never eat xyz again is the easy way out. You may have gasped at that statement…”But Alexa, doing a 21-day sugar detox is the hardest thing I’ve ever done!” “My Whole30 nearly brought me to tears.” You’re right, maybe it’s hard to have willpower in those moments, and I hear you out. What I mean is it’s easy to keep things black and white, and have someone else literally make those decisions for you. You don’t necessarily have to know why you can never eat sugar or beans again, but you just do it because it’s “healthy” and you feel hopeless, and that’s just the way it is. No thinking, no figuring things out on your own, no finding what works for you.
Maybe it takes a little more work, energy, and mental sanity to actually learn to make decisions for yourself. It takes more work to learn how to eat a bite or two of a cookie without feeling like you have to go into an all-out cookie PLUS cake PLUS ice cream PLUS ALL THE THINGGGS binge. It takes more work to know what your body needs and can handle without putting you over the edge. It takes work to go through the process of realizing that hey, beans are fine with me and maybe a little sugar here and there actually won’t demolish my goals. It takes hard work to be a nutrition detective.
So that’s why this recipe rocks. You can make a batch and keep it in your fridge, have a few pieces here and there and not feel the need to guilt-trip yourself OR binge on all the things. It’s the perfect moderation chocolate, full of flavor, tartness, saltiness, and not too sweet. This recipe makes enough for about two people so maybe double or triple it if you want to make a big batch. Enjoy!
Cherry Sesame Dark Chocolates
Makes 2 servings
- 1 tablespoon coconut oil, melted
- 1 tablespoon unsweetened cocoa powder
- 1 – 1 1/2 teaspoon natural maple syrup (depending on the sweetness level you want)
- 1/3 cup dried cherries, chopped
- 1 tsp black sesame seeds
- 1 pinch of sea salt
In a small bowl, combine melted coconut oil, cocoa powder, and maple syrup. Use a whisk to mix together until well combined and smooth.
Spread a small piece of parchment paper over a plate. Pour the chocolate mix over the parchment paper and use a spatula to spread it evenly into a semi-thin layer. Sprinkle the dried cherries, Sesame seeds, & salt evenly all over the chocolate.
Let set in the freezer for at least 30 minutes. Break into pieces and enjoy! Store in the freezer or refrigerator.